Though it may seem unusual, rosemary is a common addition to authentic Mexican chilies. Its warm, woodsy aroma makes this dish even more comforting than it already is. A few tablespoons of cornmeal makes this wintery white dish deliciously thick and creamy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Prep the ingredients: Halve, peel, and dice the onion. Strip the oregano and rosemary off the stems and finely chop the leaves. Mince or grate the garlic. Drain and rinse the cannellini beans.
Start the Chili: Heat 1 Tablespoon olive oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, and rosemary to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.
Add the ground turkey to the pot and cook, breaking up the meat into pieces, until browned and cooked through. Add the cumin, smoked paprika, and a pinch of cayenne (to taste, we used ¼ teaspoon) to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.
Finish the chili: add 3 cups water and the stock concentrates to the pot and stir to combine. Bring to a boil, then stir in 3 Tablespoons cornmeal (be sure to measure, we sent more) and the cannellini beans. Reduce the heat and simmer for 12-15 minutes, until very thick. Taste and season with salt and pepper, if necessary.
Divide the chili between bowls, then finish with a dollop of sour cream. Enjoy!